Citrus juices represent a significant dietary source of carotenoids. These micronutrients contribute to their health effects in combination with vitamins and polyphenols. Often coupled with enzymatic treatment to improve filterability, crossflow microfiltration (CMF) is an innovative process that allows carotenoid content to increase without heating1. However, this process modifies juice characteristics that could probably alter the bioaccessibility of carotenoids. In this study, the effect of enzymatic liquefaction coupled to CMF on carotenoid bioaccessibility was investigated. A formulation consisting of a mixture of 60/40 Citrus clementina and C. paradisi juices was chosen to obtain a balanced ß-carotene/ß- cryptoxanthin/lycopene profile. Carotenoids in the juice and the concentrate obtained were analyzed by HPLC. The individual bioaccessibility was assessed using an in vitro digestion model2. Granulometry, viscosity, and pectin content were chosen as structural indicators to better understand the process impact on bioaccessibility. The concentrate was obtained coupling an enzyme liquefaction using Ultrazym AFP Novo (300 mg L-1, 45 min, 30°C) and a CMF step with a 0.2